ingredients
makes 24
1/2 cup ll purpose flour
1/4 cup butter, chopped
1/4 cup pine nuts
1 1/2 tablespoons butter, melted
1/2 cup corn syrup
2 tablespoons soft brown sugar
method
1. Preheat the oven to moderate 180°C (350°F). Grease two 12-hole mini muffin tins.
2. Sift the flour into a bowl and add the chopped butter. Rub into the flour with your fingertips until the mixture comes together. Turn onto a lightly floured surface and gather together.
3. Roll out on a lightly floured surface to a thickness of 1/4 inch. Cut out rounds with a 2 inch fluted cutter.
4. Lift gently with a flat - bladed knife and line each muffin hole with pastry.
5. Spread the pine nuts onto a flat baking tray and bake for 2—3 minutes, or until just golden. Remove from the tray and cool; divide the nuts among the pastry cases.
6. Combine the melted butter, syrup and sugar in a jug and whisk with a fork, then pour over the pine nuts. Bake for 15 minutes, or until golden.
7. Cool in the trays for 5 minutes before lifting out onto a wire rack to cool completely. Dust with Confectioner’s sugar before serving, if desired.
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more information
You can use chopped walnuts or pecans instead of the pine nuts. IN ADVANCE: The tarts can be made up to 8 hours ahead. Store in an airtight container
